Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for about 2-3 minutes until fragrant, then soak them in hot water for 15 minutes.

Blend the soaked chiles, garlic, onion, tomatoes, spices, and 1 cup of beef broth until smooth.

Pat the beef dry, season with salt and pepper, then sear in a large pot with olive oil until browned on all sides.

Add the blended sauce, bay leaves, apple cider vinegar, and remaining broth to the pot, bring to a simmer, cover, and cook for 3-4 hours.

Remove the beef, shred it, and strain the sauce to separate the consommé.

Dip each tortilla in the reserved consommé, fill with beef and cheese, fold, and cook in a skillet until golden brown.

Serve topped with onions, cilantro, and lime, alongside a cup of consommé for dipping.